RECIPE: Spring Asparagus & Pea Salad
This asparagus and pea salad from cookbook author Hillary Davis is full of crunch and flavor — and it's perfect for warm weather!
This recipe comes to us from Hillary Davis’s newest cookbook, French from the Market.
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Spring Asparagus & Pea Salad
"Everyone who knows me expects to be served this salad when they come to visit. It’s my favorite spring salad that I love well chilled. It’s full of flavor and crunch and capitalizes on in-season spring asparagus and peas. Try it and you will see what I mean." — Hilary Davis
Ingredients
For the Dressing
- 2 shallots sliced
- 2 scallions sliced
- 24 fresh basil leaves
- 3 flat-leaf parsley sprigs leaves only
- 5 tbsp extra-virgin olive oil plus more as needed
- Juice of 1 organic lemon
- 4 tsp red wine vinegar plus more as needed
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- ½ tsp sea salt
For the Salad
- 12 small new potatoes or fingerlings
- 20 asparagus spears woody ends trimmed, cut into ½-inch pieces
- 1 tbsp extra-virgin olive oil
- ¼ tsp sea salt
- 2 cups frozen peas or fresh if possible
- 1 red bell pepper cut into ½-inch pieces
- 1 cup fresh dill fonds finely chopped
- ½ cup fresh mint leaves finely chopped
Instructions
To Make the Dressing
- In the bowl of a food processor, combine the shallots, scallions, basil, parsley, oil, lemon juice, vinegar, mayonnaise, mustard, and sea salt. Process until well blended. Taste and add more oil or vinegar, as needed.
To Make the Salad
- Bring a large pot of water to a boil over high heat. Carefully add the potatoes and cook until tender. Drain and transfer to a large bowl.
- In a large nonstick skillet over medium-high heat, toss together the asparagus, oil, and sea salt and cook just until just barely tender. You want the asparagus still crisp. Throw in the peas and sauté until just cooked through. You want them still crisp, not mushy. Transfer the asparagus and peas to the bowl with the potatoes. Let the vegetables cool to room temperature.
- Add the bell pepper. Pour in the dressing and gently toss to coat and combine. Scatter the dill and mint over the top, toss to mix thoroughly. Chill before serving.
Notes
Reprinted with permission from French from the Market by Hillary Davis. Gibbs Smith Books 2024.
Nutrition
Calories: 537kcalCarbohydrates: 88gProtein: 13gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 1mgSodium: 346mgPotassium: 2189mgFiber: 15gSugar: 9gVitamin A: 2335IUVitamin C: 142mgCalcium: 113mgIron: 6mg
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Photography by Sheena Bates.
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